OPEN KITCHEN with NATHAN SCOTT
Sweet
and Spicy Apricot-Glazed Chicken
The combination of sweet apricot jam, tart cider vinegar,
and spicy Cayenne pepper make this an interesting and delicious recipe for
grilled chicken.
Ingredients
Serves
4 to 6
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Canola oil, for greasing
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1
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cup apricot jam, melted
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2
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tablespoons red bell
pepper, finely minced
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1
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scallion, thinly sliced
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2
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cloves garlic, peeled and
finely minced
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2
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teaspoons cider vinegar
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¼
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teaspoon ground ginger
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¼
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teaspoon Cayenne pepper
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Kosher salt and freshly
ground black pepper
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1
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whole (4- to 5-pound)
chicken, cut into 8 serving pieces and patted dry
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6
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apricots, halved and
pitted
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Directions
1.
Preheat the grill to medium-low and grease the
grate with canola oil. In a mixing bowl,
combine the melted apricot jam with the bell pepper, scallion, and garlic. Stir in the vinegar, ginger, and Cayenne
pepper. Season the sauce to taste with
salt and black pepper. Then, cover with
plastic wrap and store in the refrigerator until ready to use.
2.
Season both sides of the chicken pieces well with salt and
black pepper. Place the chicken on the
preheated grill, skin-side-down, and cook until the underside is golden brown,
12 to 15 minutes. Flip the chicken over
and brush with half of the reserved apricot glaze. Continue to grill until the chicken is cooked
through, another 12 to 15 minutes. (If
the chicken gets too dark before it is cooked through, move the chicken to a
cooler part of the grill.)
3.
Brush the chicken with the remaining half of the apricot
glaze. Then, transfer the chicken to a
serving platter and allow it to rest for at least 10 minutes before serving.
4.
Meanwhile, arrange the apricots, cut-side-down, on the
preheated grill. Grill the apricots,
turning halfway through, until soft and juicy, 2 to 3 minutes per side. Remove and serve the apricots with the grilled
chicken.